As a provincial Industry Training Authority (ITA) for professional cooks 1, 2 and 3, our skilled instructors teach you culinary fundamentals for detailed menu planning, quality ingredient selection and efficient meal preparation. Learn the complexities of a creative menu and go on to master kitchen skills as you achieve our most advanced credential, the national Red Seal certification.
You will learn in a live kitchen environment, providing cooking services for our student cafeteria, banquet guests, at regional competitions and in our signature Scholars Dining Room.
Master Your Trade
Baked Goods and Desserts
Meat, Poultry and Seafood
Stocks, Soups and Sauces and more
Selkirk College offers three certificate levels of the Industry Training Authority provincially standardized apprenticeship cooking program leading to Red Seal Certification. ITA provincial apprenticeship exams in both practical and theory are administered at the end of each level of training.
Professional Cook 1
Cook 1 is a 28-week, 600 hour credit, Industry Training Authority (ITA) provincially standardized apprenticeship program designed to train you for employment. This program teaches all of the foundational culinary skills and prepares students for workplace practicums in restaurants, hotels and resorts.
After successful completion of PC1 you are eligible for a one-time ITA $1000 grant.
Professional Cook 2
Cook 2 is a 14-week, 240 hour credit, Industry Training Authority (ITA) provincially standardized apprenticeship program that builds on foundational skills and more advanced cooking techniques including a la carte service in our Fine Dining Scholars Dining Room as well as high end banquets and Gala events.
After successful completion of PC2 you are eligible for a one-time ITA $1000 grant.
Professional Cook 3 – Red Seal Certification
Please contact Trades Admissions for further information.
Cook 3 is a 6-week, Red Seal Certification, this intense program is the final step in your training to becoming a Red Seal Chef. Here you will merge your culinary skills and knowledge into competency in the major techniques and principles as well as gaining new skills in charcuterie, menu planning and costing and in valuable leadership strategies.
Upon completion of the program students will be competent with all of the major techniques and principles used in cooking, baking and other aspects of food preparation. In addition to demonstrating a mastery of cooking skills, a professional cook at this level should be able to plan and cost menus and recipes, and have an understanding of the communication skills necessary to take a leadership role in the kitchen.
After successful completion of PC3 you will gain Red Seal Certification and a one-time ITA $2000 grant.
Take Your Education Further
After completion of Professional Cook 1-3, you’ll be set to enter our Culinary Management diploma program.
Chefs, food and beverage managers and restaurant owners today need business, leadership and human resource skills in addition to a strong culinary foundation. This program provides fundamental management skills for students with culinary backgrounds looking to manage, own or operate a food and beverage business.
Youth Train in Trades
The Youth Train in Trades program was formerly known as Accelerated Credit Enrolment in Industry Training (ACE IT). It is designed to help secondary school students get a head start on careers in the trades while earning credit towards their high school graduation. Learn more online at Industry Training Authority.
For more information speak with your high school guidance counsellor or get in touch with Selkirk College's Industry and Trades administrative assistant.
This program is held at Selkirk's Tenth Street Campus in beautiful Nelson, BC.
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